Pumpkin Muffins

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I've made these several times following the recipe exactly and they are great. This last time I used 4 ripe bananas mashed up in place of the pumpkin (skipped the cloves, and made them as mini-muffins. Excellent. Moist and light at the same time.

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These muffins have great flavor and texture. I doubled the spices and used allspice instead of ground cloves since I didn't have it. I also used all whole wheat flour. I substituted unsweetened applesauce for the oil. I will definitely make these muffins again!

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My family loves these muffins. I make double batches and freeze them. They are perfectly moist and very tasty (I do double the spice as recommended by other reviewers. I sometimes add dried cranberries, walnuts or raisins - even chocolate chips on occasion. Each time they have come out perfect!

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Great tasting and moist. I also substituted pureed persimmon for the pumpkin, using less 3/4 cup persimmon instead of the 1 cup pumpkin. They were great!

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I've made this recipe 3 times now and they are simply delicious. I haven't changed anything other than not adding the seeds to the top. The spices are just perfect, no need to double them like some reviews state. They are very moist and stay nice for days. My husband doesn't normally like muffins, but he loves these!

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I've made this recipe twice now (both days in a row. The comments were really helpful (I doubled the spices as suggested but 86'd the cloves, didn't have any and my family doesn't like the taste anyway. The first day, my batch came out kind of burnt on the bottom/edges and deflated on me but everyone thought they were great. So on my 2nd day's batches, I used both silicon molds and metal to see what the diff may be to compare and both mold types still came out a little burnt on the edges. Oh well. To prevent the deflation, I remembered that in DAY 1's batch, it took more than the recommended 20 mins to fully cook, so the last 3 mins, I turned down the heat in order to let it cool a bit in the oven. That did work but my muffins were not cook. So, cook for the full 20 mins or even 22mins, then turn down the temp to 275-300 degrees for proper cooldown so they don't deflate on you. Either way, the muffins are really tasty.

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Delicious! And several people with different tastes thought so. The only things I did differently were leave out the pumpkin seeds (didn't have any, and they just for the top, used syrup instead of molasses (didn't have any, and I used the fake syrup because that's what I had and I like it, and sprinkled the tops with a tiny bit of sugar (I like the little bit of sweetness it gives the top. I will definitely make these again- I have to, really, because I have leftover canned pumpkin, but I also loved them!

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I omit the molasses , and I use walnuts
it taste great and good for breakfast or coffee break :

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These pumpkin muffins were delicious. The only change I would make would be to increase the spices in the recipe. I think doubling it as some other recipe reviewers suggested would work nicely. Also, I didn't have pumpkin seeds so I used chopped pecans instead. This turned out very yummy. I also used these muffins for Rachel Ray's muffin stuffing recipe. The spice ratio for that was perfect. The stuffing was delicious and had just the right amount of spice.

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I loved this recipe! I made these for thanksgiving breakfast and they turned out great! I did make a few changes and thought they worked out well.

I doubled the spices in the recipe, as per other suggestions in the website. I also substituted honey for half of the mollasas. It was the perfect amount of tang! I think in the future I will add 1/2 teaspoon of baking soda to the recipe to get a bit more lift. They were a bit dense.